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Soup Dishes Cooking Time : Approximately 2–14 hours, depending on the beans used Recipe Servings : 8 Recipe Dificult : easy 0.00

Ecuadorian Fanesca |Traditional Easter Bean and Fish Soup

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Ecuadorian Fanesca is a rich and comforting traditional soup prepared especially during Holy Week and Easter. This iconic dish combines salted cod with a variety of beans, grains, corn, pumpkin, and milk to create a thick and creamy soup filled with different textures and flavours. Peanuts, onions, garlic, and traditional spices give the broth its distinctive richness and aroma.

Fanesca holds deep cultural significance in Ecuadorian cuisine and is traditionally shared with family during religious celebrations. It is commonly garnished with hard-boiled eggs, fried plantain slices, cheese, and fresh herbs. Each region and family may have its own variation, making this beloved soup a meaningful part of Ecuador's culinary heritage.

Cooking Method

Rinse the salted codfish and soak it in plenty of cold water in the refrigerator for 24–48 hours, changing the water several times to reduce excess salt. Follow the package instructions if using commercially prepared desalted cod.
Drain the cod and simmer it in fresh water until fully cooked. Remove any skin and bones, then separate the fish into bite-sized pieces.
Cook the pumpkin in a pot with a little water until soft. Mash it into a smooth puree and set aside.
Heat the butter and vegetable oil in a large pot. Add the onion and garlic, cooking until soft and fragrant.
Stir in the cumin, achiote, black pepper, and ground peanuts.
Add the pumpkin puree, milk, and stock. Stir until the mixture becomes smooth and creamy.
Add the cooked beans, lentils, peas, corn, rice, and chopped cabbage. Simmer gently for 15–20 minutes, stirring regularly.
Add the prepared codfish and cook for another 8–10 minutes until heated through and the flavours are well combined.
Taste and adjust the seasoning carefully, remembering that the cod may still contain some salt.
Serve hot in bowls, garnished with hard-boiled eggs, queso fresco, fried plantains, and fresh cilantro.